4 Pumpkin Bakes, Starting With Pumpkin Oat Scones

Hey Reader,

Without a doubt, it's pumpkin season. I'm not talking about the Pumpkin Spice everything trend or pumpkin pie that you'll have at Thanksgiving because, honestly, I don't like pumpkin the way I grew up with it.

Instead, I start the season making the Pumpkin Swirl Brownies I shared with you a couple of weeks ago, and then the rest of the can sits in my fridge until I do something about it. These recipes? They're how I finish my cans of pumpkin puree.

Four Ways I Actually Like Pumpkin

My Pumpkin Scones use a full cup of oats and the milk in your fridge instead of heavy cream. They bake in just 11 to 13 minutes, and my friends all think they're way better than the Starbucks version.

I figured out I like pumpkin the first time I made these Pumpkin Donuts, and that was years and years ago now. Fry them in cast iron so the oil temperature holds steady, and cut the next batch while the first one is cooking.

My spice grinder broke the last time I made Cranberry Pumpkin Muffins, so I had to leave the cloves out, and my kids never said a word. I could taste the difference, but that tells you how forgiving they are.

This Chocolate Chip Pumpkin Bread uses oil in place of butter, and one batch yields two full loaves or six minis. I slice it before it goes into the freezer so I can pull out one piece at a time and eat it without waiting for it to thaw.

Start with the Pumpkin Scones if you want the biggest payoff for the least work, then work your way down the list. What do you do with the rest of the can?

P.S. Quick question, and I read every reply. When you're stuck trying to figure out a recipe, what's the one thing you wish somebody would just answer for you?